Cohost of The Chew and Food Network Iron Chef Michael Symon shares 120 superfast easy recipes for busy cooks--perfect for weeknights. With his boisterous laugh and Midwestern charm, Michael Symon has become one of the most beloved cooking personalities on television. For ABC's The Chew, he developed a brilliant, simple formula to help home cooks pull together fresh, from-scratch meals on weeknights: a maximum of five fresh ingredients that cook in five minutes. This cookbook ties into the segment, featuring dazzlingly quick, satisfying dinners that the whole family will love. Michael first teaches readers how to set up their pantries with essentials that make whipping up dinner easy. Then he shares 120 recipes for pastas, skillet dinners, egg dishes, grilled mains, kebabs, foil packets, and sandwiches illustrated in 75 photographs. This is streamlined cooking for busy families and firmly solves the "what's for dinner?" conundrum for home cooks everywhere.

"The follow-up to the bestselling Michael Symon s 5 in 5, Michael Symon s 5 in 5 for Every Seasondelivers 150 quick, easy, fresh recipes organized by season with an entire chapter devoted to making the holidays simpler than ever. Each chapter spring, summer, fall, winter, and holidays features inspired main courses as well as (for the first time) recipes for sides and brunch dishes. A special bonus box per chapter provides 5 fun ways to celebrate the season, such as 5 hot drinks for winter and 5 great back-to-school or back-to-work snacks in fall."

Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland. In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.

Celebrity chef, restaurateur, and meat lover Michael Symon—of Food Network’s Iron Chef America and ABC’s The Chew—shares his wealth of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts. Fans across the country adore Michael Symon for his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above all else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in Michael Symon's Carnivore, he combines his passion and expertise in one stellar cookbook. Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen, and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book. Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, Michael Symon's Carnivore is a rich and informative cookbook for every meat lover.

Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings. Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.

What's really going on in the kitchen?Whilst cookery programmes are broadcast at peak viewing times and chefs regularly claim celebrity status, food writers announce the death of cooking. Parents, experts, campaigners and policymakers grow increasingly concerned about the proliferation of pre-prepared foods and a growing trend for eating alone and on the run. Kitchen Secrets explores the thoughts, values and opinions of home cooks, their practices and experiences, and the skills and knowledge they use to prepare and provide food. It offers new and challenging ways of thinking about cooking, examining and often contesting commonly-held beliefs and theories about the role of practical cookery lessons, dinner parties as showcases for culinary flair and the de-skilling effect of convenience foods. Kitchen Secrets lifts the lid on the modern range to see what's cooking.

Did Jesus cook? Why do Australians eat so much sugar and drink lots of cold beer? Do our foods have regional flavours? When and why did Australian diets start to show American influences? Did women in early modern England drink to much?

'Man is the cooking animal', said the biographer James Boswell. This sentiment is the foundation of a remarkable and innovative approach to human history by the Australian restauranteur and food critic, Michael Symons.

Social Security is in jeopardy, private pension systems have fallen apart, and workers are trying to save on their own for retirement with the stock market in the worst shape since the Great Depression. In The Predictable Surprise, Sylvester J. Schieber shows that forewarnings of the coming retirement crisis have been apparent for decades, but we have never mustered the political will to address the problem. This book explains how we have gotten into the retirement predicament and where we can go from here. Schieber, a renowned authority on this topic, provides a compact, insightful history of Social Security, pension plans, and other retirement options, highlighting both their original justifications and the point when things began to go wrong. He brings his discussion right up to the present morass and concludes with suggestions as to how we can reform our retirement system. Our situation is not hopeless, Schieber concludes, if we take on some of these issues and resolve them. If we do not, we will severely jeopardize the prosperity of younger generations.

New Jersey Governor Chris Christie has become a national Republican Party figure, famous for his blunt public statements, his willingness to confront powerful special interests, and his determination to change the ingrown, corrupt, backroom political culture of New Jersey. In just two years as governor, Christie has moved aggressively to reduce the state's ballooning deficit, rein in lucrative entitlements for teacher, police, fire, and public employee unions, cut out-of-control government spending, and create jobs by reducing counterproductive business regulations. But beneath Christie's combative public persona is an intensely loyal family man, whose deep roots in New Jersey shape his core values. Written by New York Times bestselling author Bob Ingle and fellow journalist Michael Symons, who have covered the governor's political career for more than a decade, Chris Christie offers the first inside portrait of this fascinating man. Drawing on interviews with Christie himself, his wife, Mary Pat, his brother, Todd, his father, Bill, his uncle Joe, and many longtime supporters as well as political opponents, Ingle and Symons trace Christie's life. He grew up in New Jersey, surrounded by a big, roiling Italian-American family where his mother, Sondra, and grandmother Anne were powerful influences. Surprisingly, his political career nearly ended after a bruising loss in a local county campaign, but was revived when Christie was appointed United States Attorney for New Jersey. He soon became a feared prosecutor, and culminated an impressive string of successful cases with a multi-year investigation that resulted in the arrests of more than forty people, in one of the state's most notorious examples of political corruption. Despite calls to run for president, Christie reiterated his commitment to reforming New Jersey. Chris Christie: The Inside Story of His Rise to Power goes behind the scenes to reveal his family life, his public life, and what the future might hold.

A collection of documents supplementing the companion series known as "Colonial records," which contain the Minutes of the Provincial council, of the Council of safety, and of the Supreme executive council of Pennsylvania.